Yield: 1 Servings
Measure | Ingredient |
---|---|
\N 3 | Eggs |
: Crust-----
1 c Shortbread Cookie Crumbs -- : (15 cookies)
2 TB Butter -- melted
: Filling-----
24 oz Cream Cheese -- softened
1 c Sugar
1 TB Grated Lime Peel -- (about 2 : limes)
¼ c Lime Juice
: Sauce-----
10 Oz Pkg Frozen Raspberries In : -Syrup-thawed
1 TB Cornstarch
⅓ c Red Currant Jelly
Combine cookie crumbs with butter and press into bottom of 9 inch springform pan; refrigerate.
In large bowl, beat cream cheese until smooth; gradually beat in sugar. Beat in eggs, one at a time, blending until smooth. Add remaining filling ingredients, beating until smooth. Pour over prepared crust. Bake at 325 F for 55 to 65 minutes or until set.
To minimize cracking, place a shallow pan half full of hot water on lower rack during baking.
Turn oven off; let cheesecake stand in oven 30 minutes with door open at least 4 inches.
Remove from oven; let stand 10 minutes. Remove sides of pan; cool to room temperature on wire rack.
Refrigerate overnight or up to three days. For sauce, drain raspberries, reserving syrup. Add water to syrup to make ¾ cup. In small saucepan, combine syrup mixture and cornstarch; mix well. Add jelly; cook and stir over medium heat until thickened and clear. Stir in raspberries. Refrigerate until cold.
Serve cheesecake slices with sauce.
Recipe By : Greg Walker <gwalker@...> From: Eileen & Bob Holze <beck4@...: Thu, 17 Oct 1996 11:48:31 -0400